We’ve had some new things to post but little time to do it. Here’s last night’s menu, a product of yesterday’s cooking class, with wines. It was prompted by two specific requests, one about smoking and one about chocolate. The dishes grew from there. We have more from earlier in the week that we hope to get to later today, including a wonderful langoustine menu from the cooking class on Saturday. The classes were a wonderful learning experience for us, and hopefully, our guest chefs enjoyed them as well!
**Smoke and Chocolate**
August 28, 2005
– **Wahoo Tartare**
Chives, smoked cashews, cocoa oil
*Gloria Ferrer Brut*
– **Smoked Lobster Soup**
Sweet and sour mushrooms, caribe milk, paprika
*2004 Dry Creek Chenin Blanc*
– **Slow Cooked Wahoo**
Pink peppercorns, smoked lobster mushrooms, cocoa miso
*2001 Voss Sauvignon Blanc*
– **Duck Ham**
Aromatic chocolate sauce, braised Swiss chard, smoked vinegar
*2000 Miner Syrah*
– **Cocoa Rubbed Dry Jack Cheese**
Grilled eggplant, smoked salt
*Tio Pepe Sherry*
– **Chocolate Custard**
Smoked cinnamon toast
*2001 Ridge Essence Petite Syrah*
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